If you think Lofthouse cookies are good, wait until you try these! Our giant, thick Bakery Style Sugar Cookies are melt-in-your-mouth scrumptious!
I love Valentine’s Day and these Bakery Style Sugar Cookies are the perfect way to celebrate! Soft, thick, and irresistibly tender, these cookies have a delectable buttery vanilla flavor that melts in your mouth. Slightly crisp around the edges and pillowy in the center, these cookies are finished with a layer of smooth and creamy frosting and topped with colorful sprinkles to brighten anyone’s day!
For more yummy Valentine’s Day treats you have to check out my Red Velvet Cake Pops, Valentine’s M&M Cookie Bars, and Chocolate Sweetheart Cupcakes.
Table of Contents
Why We Love These Sugar Cookies
- These sugar cookies stay soft for days, maintaining their buttery and rich flavor.
- Bakery Style Sugar Cookies provide just the right amount of sweetness without being overwhelming.
- These cookies are perfect for gifting. They make a great Christmas cookie for swaps or gifts.
Recipe Ingredients
- Butter: Rich, creamy flavor; adds a tender, melt-in-your-mouth texture.
- Sugar: Contributes to a slightly crispy exterior. The key for sweetness and caramelization during baking.
- Vanilla Extract: Adds a warm, sweet aroma and smooth, rich flavor.
See the recipe card for full information on ingredients and quantities.
How to Make Bakery-Style Sugar Cookies
Step 1: In the bowl of a stand mixer, cream sugar, butter, and shortening until light and fluffy, about 2 minutes on medium-high. Add vanilla extract, almond extract, and the whole egg. Mix, then add the egg white and mix until combined.
Step 2: In a small mixing bowl, whisk together cake flour, all-purpose flour, baking powder, cream of tartar, and salt. With mixing speed on low, gradually add dry ingredients until no flour pockets remain. Place dough in an airtight container and refrigerate for at least 3 hours.
Step 3: Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or a Silpat baking mat, and set aside.
Step 4: Using a large cookie scoop (#20 – approximately 3½ tbsp.), create cookie dough balls, and lightly roll them on a floured surface so that it covers the ball of dough completely. Press each ball of sugar cookie dough flat so that it is ½” thick and about 2½” wide. Place 6 cookies onto each prepared baking sheet. Place in oven and bake for 10-12 minutes (the cookies will still look soft in the centers, do not overbake) or until the cookies become firm on the edges. Remove and allow to cool for 3 minutes before transferring to a wire rack to cool completely.
Step 5: Meanwhile, to make the frosting, in the bowl of a stand mixer fitted with the whisk attachment, cream butter until it becomes light and smooth. Add salt, food coloring, and 2 tablespoons of milk. With mixing speed on low, gradually add powdered sugar. Once the powdered sugar is incorporated, bring the mixing speed up to high and beat for 2 minutes. Add more milk to reach the desired consistency. Frost onto cooled cookies and top with sprinkles.
Expert Tips
- Scrape the Bowl: Periodically scrape down the sides of the bowl with a rubber spatula while combining ingredients. This ensures even mixing and prevents any pockets of unmixed ingredients from affecting the dough’s consistency.
- Chill the Dough Thoroughly: Ensure the dough is chilled for at least 3 hours or overnight. Chilling the dough helps the cookies maintain their shape and prevents spreading during baking.
FAQs
Absolutely! To achieve chewy bakery-soft Sugar Cookies, make sure to not overbake them. Bake the cookies until they are just set and still look slightly underdone in the center. Additionally, using the right combination of cake flour and all-purpose flour helps maintain the desired chewiness.
Frosting can be applied to the cookies with a knife or piped-on for a neater appearance. Have fun with different food colorings, decorations, and sprinkles to customize the cookies for any occasion.
Storage Info
STORE Bakery Style Sugar Cookies leftovers in an airtight container at room temperature for up to 1 week. To FREEZE, layer cookies between sheets of parchment paper to prevent sticking. They can be frozen for up to 3 months.
To REHEAT, place cookies in a preheated oven at 300°F (150°C) for 5-10 minutes or microwave for 10-15 seconds until warm. Ensure they are completely cooled before storing or freezing to maintain their texture.
More Sugar Cookie Recipes to Try
Bakery Style Sugar Cookies Recipe
Ingredients
- 2 cups cake flour
- 1/2 cup all-purpose flour
- 1 cup sugar
- 1/2 cup (1 stick) butter - room temperature
- 1 egg + 1 egg white
- 1/4 cup butter flavored shortening
- 1 1/2 tsp baking powder
- 1/4 tsp cream of tartar
- 1/4 tsp salt
- 2 1/2 teaspoons vanilla extract
- 1/2 tsp almond extract
Frosting
- 2 1/2 cups powdered sugar
- 1/2 cup (1 stick) butter - room temperature
- 2-3 Tbsp milk
- pinch of salt
- 1-2 drops pink food coloring
Instructions
- In the bowl of a stand mixer, cream sugar, butter, and shortening until light and fluffy, about 2 minutes on medium-high. Add vanilla extract, almond extract, and the whole egg. Mix, then add the egg white and mix until combined.
- In a small mixing bowl, whisk together cake flour, all-purpose flour, baking powder, cream of tartar, and salt. With mixing speed on low, gradually add dry ingredients until no flour pockets remain. Place dough in an airtight container and refrigerate for at least 3 hours.
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or a Silpat baking mat, and set aside.
- Using a large cookie scoop (#20 – approximately 3½ tbsp.), create cookie dough balls, and lightly roll them on a floured surface so that it covers the ball of dough completely. Press each ball of sugar cookie dough flat so that it is ½" thick and about 2½" wide. Place 6 cookies onto each prepared baking sheet. Place in oven and bake for 10-12 minutes (the cookies will still look soft in the centers, do not overbake) or until the cookies become firm on the edges. Remove and allow to cool for 3 minutes before transferring to a wire rack to cool completely.
- Meanwhile, to make the frosting, in the bowl of a stand mixer fitted with the whisk attachment, cream butter until it becomes light and smooth. Add salt, food coloring, and 2 tablespoons of milk. With mixing speed on low, gradually add powdered sugar. Once the powdered sugar is incorporated, bring the mixing speed up to high and beat for 2 minutes. Add more milk to reach the desired consistency. Frost onto cooled cookies and top with sprinkles.
NOTES
Nutrition
Recipe Source: Adapted from Cooking Classy, Perfect Frosted Sugar Cookies
Made a big batch with my kids and we had so much fun decorating them!
Can these be made into cut outs?
Yes, roll the dough out to 1/2″ thick. Shapes with less detail are better, since these do puff and spread a bit. Enjoy!
Natalie, these look so perfect! I just ate a granny b’s sugar cookie that I got from work and these look just like them! I can’t wait to try making these at home, they are so pretty and look delicious! Ps. I’m stalking your blog for a bit, so you may get a few comments from me 🙂
Oh Natalie, these turned out so beautifully, pinned!